Food product and process of making the same.



FRANK HENRY LAVANCHY CLARKE, or CANNES, rRANcE.

FOOD PRODUCT AND PROCESS OF MAKING T I- IE SA NIE.

To aZZ whom it may concern: I

Be it known that I, FRANK HENRY LA- vANoHY CLARKE, a citizen of Switzerland, residing at Villa'Bellerive, Cannes. in the Department of Alpes Maritimes, France, manager' of The Anglo-Swiss Land & Building Company (Limited), of Rue de Bourg,

La-usanne, Switzerland, have invented certain new and useful Improvements in Food Products and Processes of Making the Same,

- of which the following is a specification.

The object of this invention is to provide an alimentary product which, besides having a high nutritive value, shall be cooling and very readily digestible, so as to'be specially adapted for use as a dietetic incases of dyspepsia.

The alimentary product in question. may be called 'banana chocolate, being composed of triturated cocoa beans and banana flour,-with the addition of milk powder and extract of malt, the ingredients of the compound being so prepared and mixed together in such proportions as to, afford all the essential elements of a com lete food in a concentrated form vizz al uminous matters or proteids, fatty substances, and carbo-hydrates.

Thebanana flour is pre ared preferably from the variety of the plant known as Muse sapientium, although good results may also be obtained from the variety known as Musa pamd'isiaca. The'fruit, having attained a sufficient degree of maturity, is deprived of its peel (which is employed as hereafter described), and the pulp is cut into strips which are dried first by exposure to the sun and afterward by being subjected to a current of hot, dryair. The dried stri s are then brokenand reduced to a granu ar form, the material being again subjected to the desiceating action of acurrent of hot, dry air and finally ground into flour and sifted.

In the drying process the pulp loses some part of its aroma, and in order to restore this, recourse is had to the peel which had been removed from the fruit as already mentioned; This peel may be employed either freshly gathered or preserved in'alcohol, and the essential oil or concentrated essence is extracted from it preferably by distillation at a very low temperature by means of vacuum apparatus, whereby absolute purity of the essence is insured and an aroma of greater suavity and at the same time higher pene- Specification of Letters Patent. Application filed January 30,1906, Serial No. 295,707

Patented June 18, 1907.

essence may be volatiljzedin any suitable apparatus for the purpose and brought into contact with the pulp, for example, while the latter is being sub ected in granular form to the second current of hot air already mentioned, or preferably the banana flour; would be sifted into a closed rece tacle into which the essence issimultaneous y injected when these ingredients have been thoroughly.

incorporated with one another, the requisite quantity of sugar for flavoring may be.a dded.

The quantity of each of the constituents of the product may be varied, but a product consisting of the following percentage composition-is found to besuitable for ordinary consumption:

Cocoa 50 parts by weight Banana flour.) 10 parts Sugar- 25 parts Milk powder 10 parts Malt extract 5 parts trating power is obtained than usual. The

It is to be observed that the nitrogenous matters which exist in both the banana flour and the cocoa, are preserved in the resultin quenty overdrying) the cocoa by violentmechanical action.

Claims. 1. The herein described alimentary product of concentrated form, comprising comminuted pulp of the banana fruit,- essential oil of the banana skins, milk powder, malt extract, triturated cocoa beans and sugar,

substantially as s ecified.

2. The herein escribed method of manufacturing the alimentary product of concentrated form, consisting in drying and comminutin'g the pulp of the banana fruit, restorflavoring the product with sugar, substaning the aroma lost by the pulp during its tially as specified. treatment by combinin with it the essential oil extracted from the s s, mixing the aro- FRANK HENRY LAVANOHY CLARKE matized comminuted pulp with dried milk Witnesses: powder and extract of malt,' incorporating the GIT. FABELcH,-

mixture with triturated cocoa beans, and MARC OHANTRE. 

